Print Recipe BACON-WRAPPED MONKFISH WITH LOBSTER FALL SQUASH, TELLICHERRY PEPPER JUS
SLICED TO RESEMBLE a maritime tournedos, the monkfish, often called the poor man’s lobster for its similarity of texture, hides real lobster tail inside. To get to the essential fillets, we trim them from the ferocious monkfish tails, then carefully wrap them in the thinnest sheet of double-smoked bacon for a shot of intensity and complexity. As we slowly rotate the fillets while roasting the bacon to crispiness, the delicate fish cooks gently, warming the opaque lobster at its core. A variety of sweet fall squash, glazed, roasted, pureed, and pickled, counterbalances the brininess and smokiness of the dish.